Baking Chic‘s Orange Cupcakes with Sweetened Condensed Frosting are a simple dessert that deliver some delicious flavors in a small package. The fluffy cupcakes are flavored with a generous amount of orange zest – two whole tablespoons – for a very fresh citrus flavor along with a little hint of vanilla. The sweet, orange-laced frosting is the kind that you casually spread on to your cupcakes, not the kind that you pipe elaborate decorations with. It ties in with the cupcakes perfectly in terms of flavor and also marks these as an everyday treat to bake, not one that you have to save for a special occasion.
There are a lot of great elements packed into these Coffee Heath Bar Crunch Swirl Cookies from Culinary Concoctions by Peabody. The swirled cookies have two different flavors of cookie dough rolled into one. Half the dough is spiked with instant coffee and the other half has melted chocolate and cocoa powder added to it. These doughs are rolled out together and topped with a generous sprinkling of finely chopped Heath bars before being rolled up and cut into buttery, swirling cookie rounds and baked.
Cinnamon rolls aren’t the only bun option at breakfast. Averie Cooks made some Strawberry Sweet Rolls that offer a fruitier option for summertime brunch. The rolls start with a soft yeast dough and are filled with strawberry jam. Use a high quality jam that features pieces of fresh fruit for the best effect. The jam intensifies in flavor as the rolls bake, leaving you with buns that are sweet and fruity, as well as fluffy and tender. They’re finished off with a drizzle of vanilla cream cheese glaze to take them over-the-top.
Gluten Free Canteen paired some summer fruit with a hint of apple in this Blueberry Apple Pie. The filling is mostly made with bright, sweet blueberries. There is a small amount of applesauce, which acts as a kind of binder for the filling in addition to providing a hint of apple flavor, and just enough cinnamon and lemon zest to make the berries pop. The rich filling is a great match for the pie’s crisp crust – which just happens to be completely gluten free! You could also package this filling in a traditional pie crust for those who don’t need to watch their gluten intake.
The Fudgy Fluffernutter Swirl Brownies that Chocolate Moosey baked recently are a slice of decadence. The rich chocolate brownies have peanut butter chips in them and are topped with a layer of marshmallow fluff and peanut butter – which give the brownies their fluffernutter name – before baking. The sweet-salty effect is delicious on its own and just might be even better with chocolate. It might get a little messy when you’re applying the marshmallow and peanut butter toppings to your brownie batter, but that is just part of the fun.
The Blackberry Malt Cupcakes from Kailley’s Kitchen sound like they were inspired by something you could get at an old fashioned soda fountain. The cupcakes are made with lots of malted milk powder, in addition to vanilla, which gives them a little of the classic malt flavor you would expect to find in a malted vanilla milkshake. They’re topped with a blackberry buttercream frosting, which gets its beautiful color and flavor from freeze dried blackberries. A few fresh berries are the perfect garnish. You could try these cupcakes with other berry flavors, too, such as raspberries and strawberries for another flavor option.
Italian Chips‘ Strawberry Cake is a simple dessert that is a lovely way to use up fresh summer strawberries. The cake looks almost like a cheesecake at first glance – and that is because it is made with a generous amount of ricotta cheese, which gives it a lot of moisture and some of the density that you would expect to find in a cheesecake, although this cake does have some flour and beaten egg whites added in to give it a softer, fluffier texture overall. The cake is studded with fresh strawberries, which add pops of color and flavor to the top of the cake and give it a beautiful summery look.
One look at the Brown Butter Oatmeal Cookies Filled With Caramel and Peanut Butter from Bakeaholic Mama and you know you’re looking at indulgence. The cookies are not only made with nutty browned butter, but they are each topped with a caramel and just enough peanut butter to give that caramel a salty-sweet finish. Fresh out of the oven, the centers will still be soft and gooey, although the caramel will firm up to a chewier texture as the cookies cool to room temperature. It’s a relatively simple recipe, but with a fantastic combination of flavors that is likely to make these cookies very addictive.
The next time you are looking for a very quick recipe that features peanut butter, you should probably turn to the Peanut Butter Honey Buttermilk Cake with Chocolate-Peanut Butter Streusel from Averie Cooks. It might take longer to say the name than to put together this quick mixing cake! The cake delivers a double dose of peanut butter in both the cake and the streusel on top of it. It is sweetened with honey, a flavor that goes wonderfully with peanut butter and an ingredient that keeps this cake nice and moist. With the streusel on top, this cake could double as a treat for brunch or dessert.
If you’re looking for a treat to make for Mom on Mother’s Day, there are any number of delicious options to choose from. The Chocolate Butterscotch Croissants from Bakingdom are a decadent treat, and easier to make than you might think because you can streamline the work by using premade puff pastry dough. The pastry dough is stuffed with butterscotch and chocolate chips, which melt together in the oven into a gooey, decadent filling for the croissants, and they are finished off with a butterscotch glaze. These sweet treats are rich – but a little indulgence for breakfast can be a good thing.
One more brunch option comes in the form of the Caramelized Banana Sticky Buns from Heather Christo Cooks. The buns are made with a soft yeast dough that has pureed bananas in it, which gives the buns a great baseline of banana flavor. The dough is rolled out into a sheet and rolled back up around a filling of
butter, brown sugar, cinnamon, pecans and more bananas. Once baked the bananas in the filling become roasted, rich and tender, blending with the other ingredients to make some delicious sticky buns – even without the finished glaze. Of course, the brown sugar glaze that is drizzled over the buns before serving definitely takes them over the top.
This Roasted Strawberry Mint Ice Cream from Running to the Kitchen offers a delicious flavor combination that is perfect for spring. Roasting the strawberries in the oven before adding them to the ice cream base intensifies their flavor and makes them even sweeter. This ice cream is dairy free, so it is made with coconut milk. It is also sweetened with honey, which acts as a nice natural sweetener and works very well with the strawberries. Fresh mint is added to the base to give it a hint of mint flavor, but you can amplify it by infusing the coconut milk for a longer period of time before you start the ice cream making process, too.
A snoball is a classic snack cake made up of a chocolate cupcake that is completely covered in frosting and rolled in pink-colored shredded coconut. It looks like a big, pink snowball and it is tastier than it might sound. I’ve even made homemade versions of this snack cake before! Sprinkle Bakes‘ Snoball Cake Roll is a full size cake that is a twist on this snack cake. The dessert starts with a chocolate sponge cake that is filled with marshmallow buttercream and rolled in shredded coconut. Of course, the coconut is pink to make it look as much like the classic as possible (although undyed coconut will get you a result that is just as delicious). The cake looks amazing and is sure to win over anyone who enjoyed the small versions of this cake as a kid.
Tres leches cake, as the name suggests, is a cake that is infused with three different kinds of milk. Cookie Madness‘ put a coconut twist on a basic tres leches recipe in her Toasted Coconut Tres Leches Cake. The recipe starts with an airy coconut milk and vanilla cake as the base. Sweetened condensed milk and coconut milk are poured over the cake to saturate it, infusing it with a lot of moisture and flavor. It is finished with a whipped cream topping – so whipped cream becomes the third milk in this cake – that is spiked with vanilla and finished with toasted coconut.
Dulce de leche lovers will want to try this easy Dulce de Leche Ice Cream from Confections of a Foodie Bride. The homemade ice cream has just five ingredients and is loaded with 2 cups of creamy dulce de leche, which provides all of the sweetness that you need in the base of the ice cream. It also has a generous amount of vanilla, with th addition of both vanilla extract and a whole vanilla bean. You will need an ice cream maker to get the best results, and if you don’t have one yet, this just might be the recipe that makes you put one on your Amazon wishlist.
Une Gamine dans la Cuisine‘s Clementine Olive Oil Cake is a great example of how you can bake with olive oil and make a fantastic dessert. The fruitiness of the olive oil works very well with the sweet orange zest in the cake, and there is enough sweetness in the recipe to ensure that the olive oil doesn’t dominate the other flavors. This cake is finished with a buttermilk and almond glaze that highlights the buttermilk and almond flavors that are also found in the cake, and it also dresses the finished cake up a bit.
The Chocolate Chip Cookie Brownies from Pinch of Yum combine two great treats into one easy to eat dessert. The bars start with a layer of brownie batter that is topped with a layer of homemade chocolate chip cookie dough. They bake together in the oven and the result is a decadent bar with a buttery cookie topping and a fudgy chocolate base. And if you like the original, you could even play with the cookie dough portion to put your own twist on this idea, adding nuts or different mix-ins to try something a little different than a classic chocolate chip cookie.
Good things often come in simple packages, and that is the case with the Lemon Lime Cookies that Cookie Monster Cooking baked up. The sugar cookies are flavored with both lemon and lime zest, which gives them a bright citrus flavor that puts them a cut above your average sugar cookie. You also get a good butter flavor and a hint of vanilla, which rounds out the overall flavor of the cookies. The finished cookies are sweet and chewy, and while they are good on their own, they might make a great base for some springtime ice cream sandwiches.
Brownies are a staple recipe, like chocolate chip cookies or banana bread, and it never hurts to have a few ideas for variations so that you can jazz them up a bit. London Bakes‘ Orange and Almond Brownies are decadent, flourless brownies that are infused with orange zest and ground almonds, which gives them a unique flavor. The brownies are very rich, with an intense chocolate flavor. They use 12 ounces of dark chocolate, as well as a generous amount of cocoa powder. Unlike other brownie recipes, they’re sweetened with honey instead of sugar, which goes well with the floral orange notes in the finished product.
A creamsicle is a popsicle with both orange and vanilla cream components that has a distinct and delicious flavor. Oui Chef wanted to put these flavors in a different format for an Orange Creamsicle Cheesecake. The cheesecake gets its potent orange flavor from Cointreau and orange extract, while the cream elements come from heavy cream, sour cream and – of course – cream cheese. A little bit of orange zest in the graham cracker crust ties the crust in to the creamsicle theme, too. The flavors work very well and deliver a cheesecake that tastes like it could have come from the ice cream truck – only much, much better.
The Poppyseed Thumbprints that Technicolor Kitchen recently baked are a relatively simple cookie, but one that never goes out of style. You make them by poking your thumb into a ball of buttery cookie dough to create a pocket that is filled with jam. The jam bakes into the cookie and almost looks like a colorful jewel after baking. Just about any flavor of jam will go with the cookie dough, which has a nice look and texture from the poppy seeds. For a little change of pace, you could try this recipe with chia seeds, as well.
Rhubarb is in season in the spring, so fans of its sweet-tart flavor have to make the most of it during a relatively short season. Rhubarb is often paired with berries, but it can also be good on its own, and that is how it is featured in These Roasted Vanilla Rhubarb Shortcakes from Hummingbird High. Rhubarb is roasted in the oven with red wine, vanilla and sugar until it is tender and its juices (and the wine) are syrupy and sweet. The roasted rhubarb is served with homemade shortcake biscuits and plenty of vanilla whipped cream, and turns into a simple looking dessert that is packed with flavor.
Sometimes you find inspiration in unusual places, and Noble Pig found the inspiration for a batch of cookies in a box of cereal. Her Dark Chocolate Sea Salt Kashi Cereal Cookies. The spin on regular chocolate chip cookies involved using Kashi Go Lean cereal in place of some of the chocolate chips. The crunchy, chunky cereal added some great texture to the cookies and actually helped keep their interior pleasantly chewy. A generous pinch of sea salt brings all of the flavors together and will keep you coming back for seconds.